Chef-owner Paul Reilly wanted to use a root vegetable in a sweet application this autumn. He settled on carrots, and immediately thought of carrot cake, which inspired this dish.

To regular waffle batter he adds shredded carrots and carrot cake seasonings — cinnamon, ginger, nutmeg and clove — along with pecan pieces and golden raisins. The batter is cooked in a waffle iron set at 350 degrees Fahrenheit for three minutes.

Reilly serves the dish with mascarpone cheese mixed with maple syrup from Wisconsin and crumbled pecan praline. He also garnishes the waffle with deep-fried carrot shreds — “to enhance the carrotness of it all,” he said — and powdered sugar.

The dish is priced at $11.

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Contact Bret Thorn at bret.thorn@penton.com.
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